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Lentils & Butternut Squash Recipe

Lentils & Butternut Squash Recipe

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Ingredients

Count

Nutrition

1335

Calories

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Ingredients:

Serving

510 g butternut squash (or appx 1 lb)
500 g cooked lentils (or appx 2 cups)
1 cup water (or more , as needed)
1 pinch salt
1/4 tsp nutmeg
1/2 tsp cinnamon
2 cloves garlic
1/4 tsp thyme
1 1/2 cup tomato sauce with onions
1/4 cup dried cranberries
2 tsp olive oil

Directions:

In large skillet, heat oil to medium.
Slice garlic & sautee in oil for 1 minute
Add squash & once browned, add a little water to keep the squash steaming/simmering
Add cinnamon & nutmeg
Keep adding water & simmer until squash is soft, then cook off the liquid.
Add lentils, thyme, cranberries & tomato sauce.
Stir & heat.
Serve 1 cup over 1/2 cup brown rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1334.79 Kcal (5588 kJ)
Calories from fat	86.2 Kcal
		% Daily Value*
Total Fat	9.58g	15%
Sodium	5979.4mg	249%
Potassium	4792.44mg	102%
Total Carbs	267.48g	89%
Sugars	75.63g	303%
Dietary Fiber	60.07g	240%
Protein	54.11g	108%
Vitamin C	144.2mg	240%
Vitamin A	5.1mg	170%
Iron	24.2mg	135%
Calcium	459.7mg	46%

Amount Per 100 g
Calories	80.92 Kcal (339 kJ)
Calories from fat	5.23 Kcal
		% Daily Value*
Total Fat	0.58g	15%
Sodium	362.5mg	249%
Potassium	290.54mg	102%
Total Carbs	16.22g	89%
Sugars	4.58g	303%
Dietary Fiber	3.64g	240%
Protein	3.28g	108%
Vitamin C	8.7mg	240%
Vitamin A	0.3mg	170%
Iron	1.5mg	135%
Calcium	27.9mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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